1. Whisk together marinade ingredients, except chicken thighs, in a pyrex baking dish. Place chicken thighs in marinade and turn to coat. Marinate for at least an hour, more if you have time.

2. Mash together guacamole ingredients and set aside. (Before mashing, I like to reserve one avocado and cut that into chunks. I then add the chunks to the mashed guacamole for better texture. Your choice.)

3. Grill chicken thighs over indirect heat for about 15-20 minutes until done. Remove, let rest, and slice into strips.